pescatariandairy-freenut-freesoy-freefish-free

Mock Oysters

Name: Mock Oysters
Yield: 1 servings
Ingredients: 3 or 4 ears of young green corn; the yolks of 2 eggs; 2 tablespoonfuls of flour; 1 even teaspoonful salt; 1/2 even teaspoonful white pepper; the whites beaten to a stiff froth

From European and American cuisine, 1914

Serves 1

Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

347Calories

27 gProtein

14 gCarbs

19 gFat

Full nutrition (34 nutrients)

Calories347 kcal

Protein27 g

Carbohydrates14 g

Fiber0.3 g

Sugars0.7 g

Total Fat19 g

Saturated Fat6.3 g

Monounsaturated Fat7.3 g

Polyunsaturated Fat3.8 g

Omega-30.1 g

Cholesterol744 mg

Sodium2618 mg

Potassium299 mg

Calcium119 mg

Iron4.6 mg

Magnesium29 mg

Phosphorus415 mg

Zinc2.7 mg

Copper0.2 mg

Manganese0.2 mg

Vitamin D4 mcg

Vitamin C0.2 mg

Vitamin A320 mcg

Vitamin E2.1 mg

Vitamin K0.6 mcg

Vitamin B60.4 mg

Vitamin B121.8 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)1 mg

Niacin (B3)1.2 mg

Folate119 mcg

Choline588 mg

Caffeine0 mg

Water154 g

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 332. The excerpt below is the record exactly as published.

Mock Oysters.— Take 3 or 4 ears of young green com, cut the corn from the cob, then measure it ; there should be 1 pint. Put the com in a bowl, add the yolks of 2 eggs, 2 tablespoonfuls of fiour, 1 even teaspoonful salt, y, even teaspoonful white pepper, and last the whites beaten to a stiff froth

Cook this with the app: pantry check, scaling, and the assistant.